Roasted Tomato Pasta with Mushrooms
Roasted tomatoes are just one of the stars in this super flavorful dish. There's also fresh herbs and a light sauce with savory mushrooms and sun-dried tomatoes. These components come together deliciously in this easy yet pasta dish that's fancy enough to serve guests. Or, to enjoy with the family at home on even a weeknight - because it's so easy!
Servings: 5 people
Ingredients
- 2/3 lb. pasta
- 1 pint cherry or grape tomatoes sliced
- 1 tbsp olive oil
- Salt pepper and dried oregano
- 8 oz. mushrooms finely chopped
- 1 tbsp oil
- 1 shallot finely chopped
- 1/2 cup sun dried tomatoes finely chopped, jarred, drain excess oil
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 2 tsp dried oregano
- 1 cup pasta cooking water
- 1 tbsp tomato paste
- 1/3 cup packed finely chopped herbs (parsley and basil)
- Juice of 1/2 lemon
Instructions
- Preheat oven to 400 degrees F. Slice tomatoes and add to baking dish. Drizzle 1 tbsp olive oil, toss. Sprinkle generously salt, pepper and dried oregano. Toss. Bake approx 20 min until tomatoes start to release juices.
- Meanwhile, boil water for pasta. Salt the water and cook pasta until just al dente. Reserve 1 cup pasta cooking water prior to draining.
- In a skillet, add the chopped mushrooms and oil. Cook approx 10 minutes until mushrooms are browned, then add shallots. Cook another 5 min, stir often.
- Add sun dried tomatoes, all the seasonings, and tomato paste. Stir, cook another minute. Add pasta cooking water, stir, add pasta and herbs.
- Stir well and squeeze in lemon juice, add the roasted tomatoes and serve.